PreparationPreheat oven to 450. Snap the tough ends off the asparagus spears. Arrange on jelly roll pan and brush with olive oil to coat. Sprinkle with freshly-ground pepper. Roast 8–10 minutes, depending on thickness, turning once, until the asparagus is crisp-tender. Meanwhile, spray frying pan with cooking spray and fry eggs over medium-low heat until whites are set and yolks are still slightly jiggly. Let asparagus sit at room temperature if more time is needed. Just before serving, season eggs with a sprinkle of salt and another dash of black pepper. Build dish on toast. Split asparagus between two plates and top with two eggs and two tablespoons Parmesan each.

Shakshuka

Shakshuka

Shakshuka (also spelled Shakshouka), which is usually made in a cast-iron skillet, is a staple of many Middle Eastern countries. To prepare it, make a quick tomato sauce using ready-made no-salt added tomato sauce, olive oil, garlic, and seasonings such as garlic powder, cumin, and bay leaf. Poach eggs in the sauce and bake.